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Lamb's lettuce with roast beef and Parmesan

updated

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Ingredients for 2 servings:

  • 150 g roast beef (cold cuts)
  • 1 shallot(s)
  • 3 tbsp rapeseed oil
  • 2 tbsp apple cider vinegar
  • 1 tsp mustard, grainy
  • 1 tsp honey, liquid
  • salt and pepper
  • 2 handfuls of lamb’s lettuce
  • some Parmesan, shaved

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

great dinner

Trim, wash, and spin dry the lamb’s lettuce. Finely dice the shallot. Make a vinaigrette with vinegar, oil, mustard, honey, salt, and pepper. Stir in the diced shallots. Arrange the lamb’s lettuce and roast beef slices on a plate. Drizzle the vinaigrette over the top and garnish with Parmesan shavings. Serve with ciabatta or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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